<i>Crostoli Della Nona </i>
<i>Crostoli Della Nona </i>
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Crostoli Della Nona

25 MIN
10 MIN
30 MIN
5 to 6 dozen
Ricardo's recipe Crostoli Della Nona



  1. In a bowl, combine the flour, sugar, butter and baking powder. Make a well. Add the egg, salt, liqueur and lemon zest and mix with your hands. On a floured work surface, knead the dough until it forms into a smooth ball. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.
  2. Preheat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
  3. On a floured work surface, divide the dough into four pieces and shape into rectangles to make it easier to work through the pasta machine. Roll a rectangle of dough at a time, dusting it with flour if it becomes sticky, down to the number 6 thickness.
  4. Place the rolled out dough rectangles onto the floured surface. With a ravioli or pizza wheel, cut 2.5 cm (1-inch) wide rectangles. If needed, remove both sides of the dough to even it out.
  5. Fry a few crostoli at a time for a few seconds on each side or until they begin to brown. Drain on the paper towel. Repeat with the remaining crostoli.
  6. Place the crostoli on a serving platter. Dust generously with icing sugar. The crostoli can be frozen once cooked and dusted with sugar. Then can also be stored in an airtight container for a few weeks.


Crostoli are also called frappe, chiacchiere, etc… depending to the different regions of Italy. These are small sweets (dolce) often prepared for special celebrations such as New Year or Carnevale (Mardi Gras). They are traditionally shaped in rectangles or loop-shaped, but you can have fun and give them the shape of your choice!


  1. It is spelled Nonna.

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